Coconut granola with roasted pineapple

1. Preheat the oven to 170oC/gas mark 3. To make the granola, mix all the dry ingredients together. Add the wet ingredients and mix together.
2. Place in a baking tray and bake for 11⁄2 hours, mixing every 20 minutes to prevent it from sticking together. When the granola is cool, mix the hazelnuts, coconut and cranberries through it. Store in an airtight container.
3. To roast the pineapple, preheat the oven to 180oC/gas mark 4. Dice the pineapple into small chunks and put into a baking tray. Drizzle the honey over it and add the star anise. Roast for 30 minutes, until slightly golden around the edges. Allow to cool and store in the fridge.
4 Place three tablespoons of yoghurt in each bowl, add the granola, pineapple and pomegranate. Scatter the torn basil over the top and serve.

Recipe from Two Boys Brew

Check out more delicious vegetarian breakfast options from Two Boys Brew below:

1.Courgette, pea, mint and feta fritters with avocado salsa, lemon yogurt, crispy shallots and rocket salad. 

2. Almond and apple bircher bowl, honey labneh, fresh passion fruit and apple

3. Apple crumble and ricotta hotcake with fresh blackberries

4. Brew baked eggs, pepperonata sauce, goat's cheese and house-made dukkah with sourdough

5. Sweet potato rosti with red pepper salsa, harissa hummus, grilled halloumi, poached eggs, garlic cavolo nero and nigella seeds.  

Photography Credit: Brian Clarke, assisted by Harry Weir